Duck noodle soup with bok choy and crispy leek

(serves 4)

So the next thing we love to do with the duck after we have had Peking duck is to use the carcass to make amazingly aromatic duck soup! Lol, i realise that i have already blogged about this in the past, but this version is the new and improved version after a bit more experience and a bit of fine-tuning. Here are a couple of tricks to getting it right;

a) Avoid boiling the duck bones with too much water, otherwise the taste gets diluted

b) Avoid putting all the vegetables into the soup (even though it saves washing), as this also dilutes the taste

c) Having something crispy, like leek or onion gives a nice texture to the whole dish

Prep time: 20 min

Cooking time: 60-70 min (including simmer time)

Ingredients

1 duck carcass (bones from a roast duck)
Meat and some skin from 1/4 to 1/2 duck, removed and thinly sliced.
2 small bunches bok choy
5 leaves chinese cabbage
1 leek
1kg thin rice noodles
toasted sesame seeds, to garnish

Method
1. Boil 1.5L of water, and place into a large pot with the duck carcass. You should have just enough water to cover the carcass depending on your pot. Bring to the boil then simmer for 30-60 minutes.
NB. It's better to use a bit less water rather than more!
2. Meanwhile, prepare the bok choy by cleaning and cutting into 4-5cm pieces.
3. Cut the leek into thin slices diagonally and sauté on medium heat for 5-8 minutes until crispy then set aside.
4. Cut the cabbage into thin slices and sauté for 3 minutes. Season with salt. Add the duck in and fry until juicy and crisp.

5. Use a sieve and remove the bones from the soup into a large bowl. Clean the pot then pour the soup back in and bring to the boil. 

6. Blanch the bok choy in the boiling duck soup and place into separate serving bowls. 
NB. It should only take a couple of minutes to soften!

7. Place the noodles in a colander and pour boiling water over it to soften.

8. Prepare the serving bowls by making a well in the bok-choy, then placing the noodles into each bowl. Evenly distribute the soup, then place the cabbage and duck mixture on top. Finish off with the crispy leek and sesame seeds! Serve immediately!